[Sca-cooks] Beef stew- redaction question

[Bronwynmgn at aol.com]

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[ Picked text/plain from multipart/alternative ]
In a message dated 3/25/2002 1:39:30 PM Eastern Standard Time,
phlip_u at yahoo.com writes:


> Would a different type of bread, or perhaps
> different quantities and proprtions of bread and
> liquid have prevented this or changed this? Perhaps,
> more or less vinegar? Or, is this the expected
> texture, just different from what we're used to? Or
> perhaps, rather than being mixed, the meat and the
> bread should be served differently, one atop the
> other?
>
>

My first thought is, too much bread.  I know the recipe says a loaf of bread,
but do we have any idea what various loaves would weigh?  Some, such as the
manchets served at table were fairly small - hand-size, more or less, at
least according to pictorial evidence.

Brangwayna